If your glass of rosé isn’t refreshing you enough, then turn it into a fruity slushy cocktail called a frosé. This recipe is a favourite from Auckland’s Gypsy Caravan eatery.

Ingredients

1 cuphulled, sliced strawberries
a dash of sugar, to taste
1 bottle dry New Zealand pinot rosé
45 mlsweet vermouth

Steps

Place strawberries in a blender and blitz. Add sugar to taste, if the strawberries are too bitter, and blitz again.
Mix rosé, vermouth and strawberries together. Pour into a deep dish and place in the freezer.
Stir with a fork every 30 minutes until the mixture reaches frozen slushie consistency. Drink.

Tips
Gypsy Caravan co-owner Ryan Clarke says there are a few tricks to take note of, chief amongst them to avoid using crushed ice – it dilutes the frosé! Don’t add water to make it freeze as this will make the final product icy rather than like a slushie. You don’t have to use vermouth either, if you love rosé you don’t need to add anything – you can just freeze it into a slushie.

This recipe was first published in Taste magazine.
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